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Six Seasons: A New Way With Vegetables Copertina rigida – 2 maggio 2017

4,8 su 5 stelle 2.315 voti

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Copertina rigida
35,19 € 26,70 €

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Descrizione prodotto

Recensione

“A great book. Period. . . . Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . In fact, it’s about as close to a perfect cookbook as I have seen. What McFadden and Holmberg have achieved is no small feat: This is a book that will educate nearly everyone who picks it up, a book beginner and seasoned cooks alike will reach for repeatedly. It’s the rare book that achieves what it sets out to do, and manages to do so in a manner that is both appetizing and engaging. It is accessible without sacrificing its artistry.”
Lucky Peach
 
“The book’s appealingly simple recipes are focused on delivering big flavor.”
The Wall Street Journal, The Best Books to Give to the Food Lover in Your Life

Six Seasons: A New Way with Vegetables is poised to join the veggie canon. . . . The flavors are big. . . . They’re also layered and complex, despite their apparent simplicity. What will really change your cooking is [McFadden’s] approach to seasoning. . . . Trust me: Read this book and you’ll never look at cabbage the same way again.”
Bon Appétit

 “Achieves the near-impossible: Recipe after recipe of restaurant-quality food that isn’t difficult to put together.”
—Eater

“Stellar mix-and-match recipes that highlight produce at its gorgeous peak.”
—Food Wine
 
“The
Six Seasons cookbook. Have you bought it yet? I know this is awfully bossy of me, but I think you should. I think that if you, like me, delight in inventive but not overly complicated vegetable preparations (225 of them, even), things you hadn’t thought of but that you’ll immediately tuck into your repertoire, you’re going to love this book as much as I do. I confess I’ve had it for almost a year. In that year, I’ve been almost overwhelmed with how much I’ve wanted to cook from it.”
—SmittenKitchen.com

“Exciting flavor combinations mean this is no mere guide to vegetables but a primer on how to make them taste their exciting best.”
Fine Cooking
 
“Downright thrilling. . . . Divided into six seasons rather than the traditional four—a more accurate reflection of what’s happening in the fields—the book encourages readers to embrace what he calls ‘the joyful ride of eating with the seasons. . . .’ On page after page, McFadden presents a deliciously enlightening way of cooking with vegetables.”
—Sunset

“Enduringly rewarding. I am utterly consumed with
Six Seasons and feel I could cook from it every day without tiring.”
—Nigella Lawson
 
“This cookbook might put meat out of business. It’s that good. . . . A rare source of new ideas about vegetables. McFadden’s forward-looking sensibility infuses every recipe.”
—Portland Monthly
 
“Brilliant.”
—Food52

“[This is] a cookbook I’ve gotten a little obsessed with. . . . The book offers inspiring treatments for vegetables that are often relegated to a boring crudité tray—if you’re looking for a new way to treat celery or cabbage, you need a copy.”
—Serious Eats
 
Six Seasons is a beautiful book. But it’s more than a pretty face: It’s a practical primer that begs to come into the kitchen—and won’t disappoint once you get it there.”
—Santa Fe New Mexican
 
“An exuberant, engaging approach to vegetables. . . .
Six Seasons is a joy. . . . [It] manages to feel comprehensive without sacrificing delight and humor.”
—Portland Press Herald
 
“The most exciting approach to home cooking I’ve seen all year. . . .
Six Seasons is one of the most satisfying cookbooks I’ve purchased in years, and McFadden’s insights into seasoning are invaluable, even for an experienced home cook.”
—Willamette Week
 
“A must-have cookbook that stands out from the crowd of vegetable-centric cookbooks. . . . This cookbook deserves to become a well-thumbed, vital addition to any kitchen.”
—Publishers Weekly, starred review
 
“Essential techniques that can help cooks become better at preparing seasonal and local vegetables. . . . Attractive vegetable recipes range from brightly colored raw and cooked salads to indulgent appetizers, pastas, and baked goods. Under McFadden’s tutelage, cooks will learn how to bring out the best in every humble vegetable.”
—Library Journal, starred review
 
“McFadden’s debut cookbook is an invaluable resource for all things veggie.”
Booklist, starred review
 
“Visionary. . . . Beautifully produced.”
BookPage
 
“Glorious.”
Atlanta Journal-Constitution
 
“This is not a cookbook for coffee tables or artfully curated bookshelves! Its recipes demand to be tasted until the pages are dog-eared and sauce-splattered and stick together. Compulsory for the home cook.”
—Dan Barber, chef/co-owner of Blue Hill
 
“Joshua McFadden has the soul of a farmer, and his recipes are beautifully in tune with the seasons and the land.”
—Alice Waters, owner of Chez Panisse
 
“Joshua [understands] vegetables from the perspective of both a farmer and chef. His mouthwatering and terrific solutions . . . get the most out of vegetables from their beginning to their last act on our plates.”
—David Chang, chef/owner of Momofuku
 
“We always knew Joshua was a vegetable magician, but this is so much more. We learned something new on every page.
Six Seasons is a brilliant cookbook.”
—Barbara Damrosch and Eliot Coleman, cofounders of Four Season Farm

L'autore

Joshua McFadden is the founder of Submarine Hospitality in Portland, Oregon. He owns and manages Ava Gene’s, Cicoria, Medjool, and Tusk restaurants. In between running the restaurants, he is bringing new life to Berny Farm, a historic fifty-acre farm in Springdale, Oregon, with the goal of creating an agricultural complex that will host collaborations between farming, food, and design. His first book, Six Seasons: A New Way with Vegetables, also written with Martha Holmberg, won a James Beard Award in 2018. Follow him on Instagram at @jj__mc.
Martha Holmberg is a food writer who co-wrote, with Joshua McFadden, Six Seasons: A New Way with Vegetables—a 2018 recipient of the James Beard Award. Holmberg studied cooking in Paris at École de Cuisine La Varenne and stayed to work as a private chef. She was the editor in chief of Fine Cooking magazine for a decade, followed by five years as the food editor of The Oregonian newspaper, in Portland, Oregon, where she lives. Holmberg has authored or coauthored nine books, including The Bar Book, with Jeffrey Morgenthaler, and her own books Puff, Crepes, Plums, and Modern Sauces. She is an avid though undisciplined tomato grower and is working on a tomato cookbook.
 

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Dettagli prodotto

  • Editore ‏ : ‎ Artisan (2 maggio 2017)
  • Lingua ‏ : ‎ Inglese
  • Copertina rigida ‏ : ‎ 397 pagine
  • ISBN-10 ‏ : ‎ 1579656315
  • ISBN-13 ‏ : ‎ 978-1579656317
  • Peso articolo ‏ : ‎ 1.47 kg
  • Dimensioni ‏ : ‎ 20.32 x 3.96 x 27 cm
  • Recensioni dei clienti:
    4,8 su 5 stelle 2.315 voti

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Recensioni clienti

4,8 su 5 stelle
4,8 su 5
2.315 valutazioni globali

Recensione migliore da Italia

I PRIMI 1000 RECENSORI
Recensito in Italia il 21 ottobre 2018
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Le recensioni migliori da altri paesi

Jonathan Oettle
3,0 su 5 stelle Not bad, but not the best
Recensito nel Regno Unito il 1 maggio 2020
7 persone l'hanno trovato utile
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Purple82
3,0 su 5 stelle Less suitable for a British cook
Recensito nel Regno Unito il 29 maggio 2018
13 persone l'hanno trovato utile
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Caro Galbraith
5,0 su 5 stelle On a shelf of 100s of cookery books this one stands out
Recensito nel Regno Unito il 17 dicembre 2017
13 persone l'hanno trovato utile
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Fenix
2,0 su 5 stelle Read the whole description!
Recensito nel Regno Unito il 30 maggio 2020
2 persone l'hanno trovato utile
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Amazon Customer
3,0 su 5 stelle Good for inspiration
Recensito nel Regno Unito il 30 gennaio 2022